Boeuf Bourguignon: An Authentic Burgundy Red Wine Recipe

Indulge yourself in the rich flavors of French cuisine with this classic Boeuf Bourguignon recipe.

This hearty dish features tender pieces of beef slow-cooked in a luscious red wine sauce with a medley of vegetables and herbs.

Perfect for a special occasion or a cozy night in, Boeuf Bourguignon is sure to impress your taste buds and transport you straight to the rolling hills of Burgundy.

Preparation Time: 30 minutes
Cooking Time: 3 hours
Yield: 6 servings

Ingredients:

• 2 lb (900g) beef chuck, cut into 1 1/2-inch cubes
• 4 oz (115g) thick-cut bacon, diced
• 2 tbsp olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 tbsp all-purpose flour
• 3 cups (700ml) Burgundy red wine
• 2 cups (500ml) beef broth
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried thyme
• 1 lb (450g) button mushrooms, halved
• 4 medium carrots, peeled and sliced diagonally
• 1 lb (450g) pearl onions, peeled
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until browned and crisp. Remove bacon from the pot and set aside.
2. In the same pot, add the olive oil and heat over medium-high heat. Season the beef cubes with salt and pepper, then sear them in batches until well browned on all sides. Remove the beef from the pot and set aside with the bacon.
3. Lower the heat to medium, and add the diced onion and minced garlic to the pot. Cook until softened, about 5 minutes.
4. Stir in the flour and cook for 2 minutes, then add the red wine, beef broth, tomato paste, bay leaves, and dried thyme. Bring the mixture to a boil, then reduce the heat to low. Return the beef and bacon to the pot, cover, and let simmer for 1 1/2 hours.
5. Add the mushrooms, carrots, and pearl onions to the pot, and continue to simmer for another 1 1/2 hours or until the beef is tender and the sauce has thickened.
6. Remove the bay leaves, then season the Boeuf Bourguignon with additional salt and pepper if needed. Garnish with chopped parsley and serve with crusty bread, mashed potatoes, or egg noodles.

Tips and Tricks:

• To save time, you can use pre-peeled pearl onions or frozen pearl onions instead of peeling them yourself.
• If your sauce is not thick enough, you can mix 1-2 teaspoons of cornstarch with a small amount of cold water and stir it into the sauce. Let it simmer for a few minutes until it reaches the desired consistency.

Nutritional Information:

Substitution Options:

• If you can’t find Burgundy red wine, you can use another dry red wine such as Pinot Noir or Merlot.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.

Wine or Beverage Pairings:

Boeuf Bourguignon pairs best with a full-bodied red wine, such as a Burgundy, Pinot Noir, or Merlot. A robust French or Belgian beer would also be a great match for this dish.